The Science of Animal Growth and Meat Technology [2 ed.] 012815277X, 9780128152775

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The Science of Animal Growth and Meat Technology

­The Science of Animal Growth and Meat Technology Second Edition

Steven M. Lonergan David G. Topel Dennis N. Marple Iowa State University

Academic Press is an imprint of Elsevier 125 London Wall, London EC2Y 5AS, United Kingdom 525 B Street, Suite 1650, San Diego, CA 92101, United States 50 Hampshire Street, 5th Floor, Cambridge, MA 02139, United States The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, United Kingdom © 2019 Elsevier Inc. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher. Details on how to seek permission, further information about the Publisher’s permissions policies and our arrangements with organizations such as the Copyright Clearance Center and the Copyright Licensing Agency, can be found at our website: www.elsevier.com/ permissions. This book and the individual contributions contained in it are protected under copyright by the Publisher (other than as may be noted herein). Notices Knowledge and best practice in this field are constantly changing. As new research and experience broaden our understanding, changes in research methods, professional practices, or medical treatment may become necessary. Practitioners and researchers must always rely on their own experience and knowledge in evaluating and using any information, methods, compounds, or experiments described herein. In using such information or methods they should be mindful of their own safety and the safety of others, including parties for whom they have a professional responsibility. To the fullest extent of the law, neither the Publisher nor the authors, contributors, or editors, assume any liability for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions, or ideas contained in the material herein. Library of Congress Cataloging-in-Publication Data A catalog record for this book is available from the Library of Congress British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library ISBN 978-0-12-815277-5 For information on all Academic Press publications visit our website at https://www.elsevier.com/books-and-journals

Publisher: Andre Gerhard Wolff Acquisition Editor: Patricia Osborn Editorial Project Manager: Karen R. Miller Production Project Manager: Omer Mukthar Cover Designer: Christian Bilbow Typeset by SPi Global, India

About the Authors Contributing author Dr. James S. Dickson is a Professor in the Department of Animal Science and the Inter-Departmental Program in Microbiology at Iowa State University. Dr. Dickson’s research focuses on the control of bacteria of public health significance in foods of animal origin. Prior to his appointment at Iowa State University in 1993, he was employed by USDA-ARS as a Research Food Technologist and lead scientist of the Meat Safety Assurance Program, at the Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, NE, and was employed in the food industry for 3  years before joining USDA-ARS. He is a Fellow in the American Academy of Microbiology, is a Past President of the International Association for Food Protection, and is active in the American Society for Microbiology and the Institute of Food Technologists. Author Dr. Steven M. Lonergan received his PhD in Animal Science with a minor in Biochemistry from the University of Nebraska-Lincoln in 1995. He has been on the faculty at Iowa State University since 1998. Dr. Lonergan’s research focus at Iowa State University has been centered on discovery and thorough description of molecular factors that influence muscle growth and meat quality. He has demonstrated excellence in these endeavors as a researcher, teacher, mentor, and advocate for student achievement. Dr. Lonergan has been recognized by the American Meat Science Association and the American Society of Animal Science for Outstanding Teaching and Research. He is a Fellow in the American Meat Science Association. Author Dr. Dennis N. Marple, (Professor Emeritus) received his BS (1967) and MS degrees (1968) from Iowa State University, PhD in Animal Science from Purdue University (1971), and conducted post-doctoral research at the University of Wisconsin, Madison (1971–73). He did research on animal growth and physiology, taught courses in animal growth and development and advanced meat science at Auburn University (1973–89), served as Head of the Auburn University Animal and Dairy Science department (1989–92) and as Head of the Animal Science department at Iowa State University (1992–2001). He is a Fellow and past president of the American Society of Animal Science. Contributing author Dr. Joe Sebranek is Charles F. Curtiss Distinguished Professor in Agriculture and Life Sciences at Iowa State University where he holds the Morrison Chair in Meat Science. Dr. Sebranek received a BS in Animal Science from the University of Wisconsin—Platteville in 1970, and MS and PhD degrees in Meat and Animal Science and Food Science from the University of Wisconsin— Madison (1971 and 1974, respectively). He joined the faculty at Iowa State University in 1975 and has received numerous awards for teaching and research in meat science, including induction into the Meat Industry Hall of Fame in 2016.

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About the Authors

Author Dr. David G. Topel, Professor and Dean Emeritus of the College of Agriculture, Iowa State University received the BS from the University of Wisconsin, Madison (1960), the MS in Meat Science from Kansas State University (1962) and the PhD from Michigan State University (1965). He was among the first to teach a course in meat animal growth and development while conducting research on pork quality at Iowa State University (1965–79). He served as Head of the Animal and Dairy Science Department at Auburn University (1979–88), served as Dean of the College of Agriculture at Iowa State University (1988–2000), and was later named to the M.E. Ensminger Endowed Chair of Animal Science.

Preface This book was developed to help provide an understanding of the principles of meat science and technology starting with prenatal growth of domestic animals through postnatal growth. It was prepared for students with an animal science interest as well as those actively involved in animal production and meat processing. The book relates the science of animal production to technologies and meat quality traits that are important in the meat and animal industries. It provides the student and individuals with a unique opportunity to associate animal growth traits, production, and marketing traits to carcass quality, meat tenderness, meat color, and meat processing characteristics. Learning how to solve problems and thinking independently are important concepts that an individual can use to be successful when working in the agricultural industries that includes farming. This book provides concepts that can be helpful for independent problem solving associated with the animal and meat industries. The animal and meat industries had a colorful and sometimes very difficult economic history. Lessons were learned from the historical years that resulted in the modern and high-technology meat and animal industries we have today. Therefore the first chapter provides a short introduction of the history of the industry. The subsequent chapters provide principles of animal growth and development to carcass composition and meat quality traits. Other chapters provide information on the slaughter process of animals, muscle structure and meat tenderness, meat quality, and meat safety and microbiology. The concluding chapters are on meat processing and packaging technology. A large percentage of animal science students are interested in preveterinary medicine and many are from an urban background. This book will provide these students with concepts and principles that will give them a good background for understanding the information on animal agriculture presented in the advanced animal science courses. The authors have used many colorful illustrations to emphasize important relationships between animal growth and carcass traits, meat quality, and processing characteristics.

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Acknowledgments We are grateful to the many individuals who provided special help for the preparation of this book. Professor James Dickson, Animal Science Department, Iowa State University (ISU), was very helpful in the preparation of the meat microbiology and safety chapter. Professor Dickson and Robert Hubert provided most of the figures for Chapter 12. Also, Professor Joe Sebranek, Animal Science Department, ISU, prepared Chapter 15 to fill a void regarding packaging technologies used in the preservation, shipment, and merchandizing of meat products. We want to pay tribute to Professor Joe Cordray, Animal Science Department, ISU, for his help with the meat processing chapters and to Bob Elbert, Media Production Specialists, ISU, for the photos used for the figures in Chapters 13 and 14. Important contributions were provided by Professor Emeritus Gene Rouse, Animal Science Department, ISU, for data and figures provided for the chapter on growth curves and growth patterns, and also for figures in the chapter on methods to measure body composition of domestic animals A special thanks to Professor Emeritus Dean Henderson, University of Wisconsin, River Falls, for his contributions in reviewing Chapters 13 and 14 and providing figures for Chapter 1. Roslyn Punt, Animal Science Department, ISU, was responsible for preparing many of the growth curves for the figures in Chapter 6. Also, Marley Dobyns, Animal Science Department, ISU, prepared figures for the muscle structure and function chapter. The contributions of Roslyn and Marley were significant in the development of these chapters. This was a significant contribution. Finally, this book would not have been possible without support of Professor Maynard Hogberg, former Chair, Animal Science Department, ISU. His help is greatly appreciated.

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Historical perspectives of the meat and animal industry and their relationship to animal growth, body composition, and meat technology

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­INTRODUCTION There are significant relationships between the regulation of animal growth and body composition and meat quality traits of domestic animals. Animal growth traits and carcass characteristics have great influences on the value of the live animal for both breeding value and retail meat value. Therefore it is important to understand growth and development concepts when management decisions are made for livestock production systems. This book will provide fundamental science-based concepts as well as applied and practical concepts from prenatal growth to postnatal growth of cattle, sheep, and pigs. This book is unique, as information is also presented that relates growth and development traits to the carcass value, meat retail characteristics, meat processing, and meat storage traits that are important at the wholesale and retail markets.

­ ISTORICAL PERSPECTIVES FOR THE ORIGIN OF MEATH PRODUCING ANIMALS AND THEIR GROWTH TRAITS ­DOMESTICATION OF CATTLE The origin of cattle is often traced to the Indian subcontinent, as skeletal remains have been recovered in this region of the world. The remains are representative of the Zebu cattle. The skeletons of the male cattle were large (6 ft. at the withers) and their horns measured 3 ft. Their forequarters were large and their hindquarters were less developed. Their growth potential was large. Domesticated cattle that dated back to 6500 BC were also unearthed in Turkey. When cattle were domesticated, major growth and conformation changes took place depending on the use of the cattle by the people who did the domestication. Cattle used for draft purposes were selected for large size, and cattle selected for milk The Science of Animal Growth and Meat Technology. https://doi.org/10.1016/B978-0-12-815277-5.00001-9 © 2019 Elsevier Inc. All rights reserved.

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and meat production were smaller. Cattle became important to the culture of families and they were often drawn on the walls of tombs, reflecting the importance to the family lifestyle. An example is shown in Fig. 1.1. This figure is from an Egyptian tomb. During the domestication process, cattle were selected to meet the needs of the people in the different regions of the world, and this resulted in a large number of cattle with different conformation and growth rates. In more recent years (1725– 95), Robert Bakewell from England used inbreeding techniques to develop breeds of cattle. He was best known for the development of the Durham breed. It became a very popular cattle breed in England and Europe in the 1800s. When the Durham cattle were exported to the United States, they became known as the Shorthorn Breed (Fig. 1.2). It was split into a Dairy Shorthorn and Beef Shorthorn for milk and meat production, respectively. The 19th century was a significant time period for cattle breed development. Many of our current breeds were developed in the 19th century. Some examples are the Angus, Hereford, Holstein, Guernsey, and Brown Swiss. The growth and development patterns of these breeds have changed extensively from the 19th century. These changes will be described in the growth and development chapters of the book.

­DOMESTICATION OF THE PIG Historical information on the domestication of the pig indicated that the pig was separately domesticated in several distinct areas of the world more than 8000 years ago. Some pigs were domesticated in the Alps region of Europe and the Baltic Sea area. There is also much evidence that the pig was domesticated in China. The conformation and growth patterns of the Chinese pigs were very different from the domesticated European pig (Fig. 1.3). The genetic divergence between the European

FIG. 1.1 An example of cattle from the walls of an Egyptian tomb.

­Historical perspectives for the origin of meat-producing animals

FIG. 1.2 Examples of the Shorthorn Breed developed by Robert Bakewell from England.

and Chinese pigs is estimated to be 500,000 years ago. As the pig was domesticated, more swine breeds started to develop. Darwin, in 1871, reported two species of domestic pigs that obtained their origin from the wild boar in Europe and Asia. Recent information from molecular genetic research indicates that Asian pigs were introduced to the European population in the 18th and 19th centuries. Large differences in litter size and growth rate existed in these pigs. The Chinese pigs had very large litters compared to the European pigs, and the European pigs had much faster growth rates. Both the European and Asian pigs had a high percentage of fat compared to muscle. The people in this time period preferred fatter meat and meat products and therefore selected for fatter pigs.

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FIG. 1.3 An example of the Chinese pig selected to meet the needs for the Chinese population during domestication, and an example of the pigs that resulted from the domestication process in Europe.

The majority of the US pig population obtained their origin from Europe, and most of the current US swine breeds were imported from Europe. In the 19th century and the early part of the 20th century in the United States, swine breeds were also selected for more fat than muscle, as pork fat was a stable part of the human diet in the United States. Also, the fat provided a lot of good flavor to the meat and processed meat products, and this was preferred by the consumer. Fig. 1.4 gives an example of the pigs in the United States in the first half of the 20th century. In the last half of the 20th century, major changes in selection occurred in the body composition of

­Historical perspectives for the origin of meat-producing animals

FIG. 1.4 An example of a pig from the first half of the 20th century.

the pig ­population. Fat was greatly reduced and muscle was increased by intensive genetic selection. The rapid change in body composition of the pig population in the 1960s to the 1990s resulted in adjustment problems for most of the very muscular pigs. They became very susceptible to stress conditions. This stress impact, often associated with a very rapid increase in muscle deposition during the growth process, caused significant financial losses to the swine industry, as the stress-susceptible pigs often died when transported to market. This is a very important topic in the historical development of the modern pig population and will be presented in more detail in several chapters. In the 1990s, genetic tests were developed to eliminate the stress condition (porcine stress syndrome) from the pig population. The pig industry made great changes in the composition and production traits of the domesticated pig from the 1960s to present. More changes in body composition and growth rate were made during this period than in the previous 150 years. These changes will be presented in the growth and development section of this book.

­DOMESTICATION OF SHEEP It is thought that sheep were first domesticated in 9000 BC in what is now known as Iraq. Syria, Iran, and Turkey were also recognized as some of the first regions of the world to domesticate sheep. Sheep were popular for trading activities, and domesticated sheep rapidly moved from Iraq to Europe, Africa, and Asia. Sheep were genetically altered for growth and development traits to improve meat, milk, and wool production. Some sheep were developed into breeds with special traits for wool, milk, and meat production. There are many sheep breeds around the world. The most popular sheep breed in the United States is the Suffolk (Fig. 1.5). The Suffolk was genetically selected for great growth traits, resulting in the largest mature weight of the US breeds. It is also a very muscular breed. Growth and development patterns for sheep will be presented in the growth sections of the book and will be related to body composition.

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FIG. 1.5 An example of an excellent and modern Suffolk. Courtesy of Fisher Suffolks, West Des Moines, Iowa.

It is evident that animal growth and its relationship to carcass composition was an important topic for sheep producers to consider when sheep were domesticated. These same growth and development traits are altered today to design the “seedstock” sheep population to meet the economic characteristics required for a profitable industry. The Suffolks shown in Fig.  1.5 are examples of genetic selection programs of sheep for profitable traits in the sheep industry. The genetic controls for animal growth will continue to be altered to reduce production costs and improve carcass composition and meat quality. Therefore a historical knowledge of the most important factors that regulate growth and development and body composition of domestic animals can be helpful when best management practices are used for production systems in the livestock industry.

­ ISTORICAL RELATIONSHIP BETWEEN MAN H AND DOMESTIC ANIMALS The drawings (Fig. 1.1) on the walls of caves and tombs dating back 4–5 thousand years ago indicate an important and positive relationship between man and domestic animals. This positive relationship still exists today for many people. The domestication of the dog probably took place in Eastern Asia about 15,000 or more years ago. This is based on recent DNA evidence. They were domesticated for companionship and often were part of the family thousands of years ago.

­RELIGION AND ANIMALS In Asian countries, oxen and water buffalo were used for transportation and field work and often they became part of the family. Many families would not eat meat from the water buffalo or oxen. Some domesticated animals became part of man’s

­Historical relationship between man and domestic animals

religion and also became part of their social culture. The Buddhist religion is an example of this. Many Buddhists are vegetarians and some are against the slaughter of animals for meat consumption. The Hindu religion considers cattle sacred and they are protected in India.

­MEDICAL SCIENCE AND ANIMALS The foundation of medical science was greatly influenced through the use of domesticated animals for medical experiments, and the longer life expectancy of man continues today because of the medical science database that was obtained from using domestic animals as experimental models. It is of interest that the physiological functions of pigs are very similar to humans. Therefore the pig is a very good model for human medical research. Fig.  1.6 shows the influence of vitamin B12 on the growth rate of pigs used as an experimental model for the impact of vitamin requirements. The pig on the left received no supplemental B12 and the pig on the right received B12 in the ration. Note the difference in size. Early studies used the pig as an experimental animal to determine B12 requirements for humans. Our society was built with the use of domesticated animals as a source of critical medicines. An example would be the hormone insulin, which can be extracted from the pancreas of the pig. When this procedure is used, the pancreas is harvested during the slaughter process. The extracted insulin was a “life saver” for people who had diabetes. Insulin obtained from animals was the major source until molecular genetic techniques were developed and bacteria were modified to produce insulin. Without domesticated animals, our society would not be as advanced socially, scientifically, or technically.

FIG. 1.6 An example of pigs in an experiment to study vitamin B12 on growth rate and general health conditions. The pig on the left received no supplemental source of vitamin B12, and the pig on the right received 5 μg of vitamin B12 per pound of ration. From the Council of Agricultural Science and Technology (CAST), Ames, Iowa, Food From Animals, 1980. Courtesy of Vaughn C. Speer, Animal Science Department, Iowa State University, Ames, IA.

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­ ISTORICAL RELATIONSHIP BETWEEN THE LIVESTOCK H AND MEAT INDUSTRY There is an interesting history relating the livestock and meat industry in the United States. They grew together and often conflicted with each other on prices paid by the packer to the livestock farmers and ranchers. Some ranchers and farmers worked together and built packing companies to compete with the traditional packer, but most of the farmer-owned packing companies were not very successful and many were purchased by the traditional packing companies or they were closed.

­ORIGIN OF THE MEAT INDUSTRY IN THE UNITED STATES In the United States, colonial farmers working together are given credit for becoming the first meat packers. The colonial farmers slaughtered pigs, cattle, and sheep at their farms; cut the carcasses into smaller portions; salted the meat cuts; and packed them into wooden barrels. The barrels were shipped to cities and the meat distributed to small meat markets. Therefore the name “meat packers” was established. William Pynchon of Springfield, Massachusetts is often recognized as the first individual meat packer in the United States. Sam Wilson, from Troy, New York, was also an early pioneer in the meat industry, as he packed salted meat into barrels and sent the meat to the US army for the war of 1812. The barrels were stamped “U.S.” and were often referred to by the soldiers as “Uncle Sam’s beef” or “Uncle Sam’s pork.” The term rapidly caught on for everything related to the US government and this is how the term “Uncle Sam” was started; it is still used today as a name for some US government programs.

­HISTORY OF THE OLD LINE PACKERS With the establishment of the railroad system in the United States, especially east of the Mississippi River, livestock could be transported to major cities. Therefore packing companies were built near these cities, and some of the packing companies became very large. The largest center for stockyards and packing companies was in Chicago. The Union Stockyards in Chicago provided a place where ranchers and farmers would bring their cattle, hogs, and sheep to be held before they were sold to the packing companies. Beef cattle were delivered to the Union Stockyards from as far away as Texas, Oklahoma, and Kansas. Hogs and sheep from throughout the Midwestern states were marketed through the Union Stockyards. It was the center of livestock trading in the United States from the 1850s to the 1950s. During these 100 years, Armor, Swift, Wilson, Morris, and Cudahy packing companies controlled the Chicago meat markets. These companies expanded to other regions of the United States as well as other countries. At one time, these five companies controlled more than 80% of the meat-packing industry. These companies were founded by hardworking, aggressive, and demanding individuals. Philip Danforth Armor (Fig. 1.7) is an example. The first packing plant that Armor started in Chicago was a small wooden building (Fig. 1.8), and from this small wooden building, Mr. Armor built

­Historical relationship between the livestock and meat industry

FIG. 1.7 A photo of the pioneer meat packer Philip D. Armor. Courtesy of the Animal Science Department, Iowa State University.

FIG. 1.8 A photo of the Armor packing plant first built in Chicago in 1875. Courtesy of the Animal Science Department, Iowa State University.

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FIG. 1.9 An example of a large Armor plant in Chicago in 1926. Courtesy of the Animal Science Department, Iowa State University.

a giant company with packing plants located in many cities in the United States and other countries. Fig. 1.9 shows the Armor plant in Chicago in 1926. Gustavus Swift was also a significant pioneer in the meat industry. He was just as aggressive as Armor and established packing companies as large or larger than Armor. Swift developed the refrigerated rail road car for transportation of fresh and processed meat throughout the United States. This was a major contribution for the development of new markets for the meat industry and provided higher quality meat products at the retail and wholesale meat distribution centers. These packing companies were often located in the same city and by the same stockyards. Some of the major locations were Kansas City, Indianapolis, Sioux City, Omaha, New York, East St. Louis, Milwaukee, Spokane, Fort Worth, and Denver. They also had operations in Argentina, Brazil, and Uruguay.

­SOCIAL CONDITIONS The working conditions were difficult in the early packing plants and many of the workers were immigrants from Europe. The pay was low, and in 1904, the first big strike in the meat industry took place. More than 50,000 people walked out of the packing companies’ plants. The strike stopped when better wages were obtained by Union leaders. The working conditions, however, were still poor, and a young man named Upton Sinclair published a book, “The Jungle,” on the working conditions and sanitation in the packing plants, social issues with women and men working at the same plants, and lack of good inspection standards. The book stimulated increased

­Historical relationship between the livestock and meat industry

government oversight and resulted in the passing of the Federal Meat Inspection Act of 1906. This was a very good act and lasted until the late 1960s, when it was altered to establish the Wholesome Meat Act to address the outbreaks of Escherichia coli and other microorganisms causing food poison problems from meat and meat products.

­THE 1940-TO-1980S MEAT INDUSTRY Some of the outstanding meat companies today started out as small companies in the 1920s to 1940s. The Oscar Mayer Company started as a quality sausage company in Chicago and expanded to several cities, including moving its headquarters to Madison, Wisconsin. In the 1950s, Oscar Mayer management established an outstanding cooperative program with the Meat Science Faculty at the University of Wisconsin. The University of Wisconsin Meat Science Program was coordinated by Dr. Robert Bray (Fig. 1.10), an early PhD and pioneer in the Meat Science field in the United States. Cooperative research, education programs, and student internships were established. This arrangement strengthened the science base for the meat industry, and the Oscar Mayer Company became a leader in the industry for quality control, marketing, packaging materials, and quality processed meat items. The Oscar Mayer Company used unique and very successful methods to promote their sausage and processed meat products. The Oscar Mayer Wiener-Mobile (Fig. 1.11) is an example. This unique promotion concept was successful throughout the United States. Often students were hired to drive the Oscar Mayer Wiener-Mobile and to do promotions with special songs for children. Other meat companies in the Midwest also expanded in the 1940s to 1980s. Geo. A. Hormel & Co. (now Hormel Foods Corporation) in Austin, Minnesota, is an

FIG. 1.10 A photo of Dr. Robert Bray, outstanding educator in the meat science field. Courtesy of the Department of Animal Sciences, University of Wisconsin, Madison.

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FIG. 1.11 A photo of the Oscar Mayer Wiener-Mobile used for marketing of Oscar wieners and other processed meat items.

example. Hormel Foods developed new technology for canning meat and marketed the semisterile canned ham. As a historical note, Hormel Foods came out with their first canned ham in 1926 and introduced the SPAM brand in 1937. The SPAM product has ham-like flavors, and there is some actual ham in the product. This unique canned product is stable at room temperatures. The product is marketed under the SPAM brand (Fig. 1.12). SPAM luncheon meat became a popular item for the soldiers in World War II and continued to be a popular meat product when

FIG. 1.12 An example of SPAM Products marketed at the retail level.

Rural America and the modern meat industry

they returned to the United States after the war. This canned, sterile product was low in price and had very good quality traits; it is still a popular product in today’s meat markets. The John Morrell Company in Ottumwa, Iowa, also became a major pork and beef packer in the Midwest that purchased livestock directly from farmers. They competed with other companies such as the Rath Packing Company in Waterloo, Iowa, and Hormel Foods in Minnesota to purchase livestock directly from the farmer, rather than through a central market such as the Union Stockyards in Chicago. The direct purchase of livestock from farmers resulted in better prices for the farmers. The packing companies that purchased livestock directly from farmers also provided educational programs for the farmers to improve production and management of the livestock. Often, these programs were in cooperation with professors and the county extension personnel at the Land-Grant Universities. These cooperative programs provided a good working relationship between the meat industry personnel and faculty and extension staff at the agricultural universities in the United States. These cooperative activities continue today. The companies in the meat and food industry hire many students from the agricultural universities in the United States and sponsor research projects to strengthen the industry. As companies like Hormel Foods and Oscar Mayer became larger and stronger, the packing companies associated with the “Central Markets,” such as the Chicago Union Stockyards, started to decline. Their facilities were getting old and the profits were poor. As a result, the Stockyards and large companies, such as Armor and Swift, started to close their old plants in the late 1950s and early 1960s, resulting in the closing of many stockyards associated with the old packing plants. Also at this time, transportation of the meat and meat products changed from refrigerated railroad cars to refrigerated trucks. These factors influenced the meat industry to consider the construction of packing plants where the livestock were raised. This concept opened opportunities for a new direction for the meat and livestock industries.

­ PPORTUNITIES FOR RURAL AMERICA AND THE O DEVELOPMENT OF THE MODERN MEAT INDUSTRY The next major historical development for the meat industry started in 1957, when a modern pioneer of the meat industry, Mr. Andy Anderson, established a major, onestory meat-packing plant in a small rural community, Denison, Iowa. He selected Denison because the workforce needed jobs; they were a hardworking and dedicated workforce and there were no other packing companies in the area. Most important, however, the new pork plant was located in one of the most populated areas in the United States for livestock production. The new company could purchase all of the pigs needed for the capacity of the slaughter plant within several miles of the Denison plant. This was good for the farmers and good for the new pork processing company. They could purchase the livestock they needed directly from local farmers. Another

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significant change was the concept for a single-species plant compared to the older multispecies plants that had three to four floors and slaughtered cattle, sheep, and pigs. The new plants had only one floor and were much more efficient than the older plants. This new pork packing company was very successful. The next project for Mr. Anderson was to establish a beef slaughter plant based on the same concepts as the Denison pork plant. Mr. Currier Holman joined Mr. Anderson as a major partner and they established, in 1960, the Iowa Beef Packers (IBP) Company. These two men introduced new, efficient, and important quality concepts to the packing industry as they built IBP to become one of the leading packing companies in the United States for cattle and pigs.

­THE BOXED BEEF CONCEPT One of the most significant contributions from IBP was a major change on how beef carcasses were sold and distributed to the retail market. Rather than shipping the whole carcass or half of a carcass, IBP cut the carcass into smaller cuts and placed them into a box and sold the box of beef to the retailer. This greatly reduced shipping costs and significantly improved efficiency for selling beef at the retail markets. Selling beef in a box sounds like a simple idea, but it was a difficult marketing concept as the very strong Meat Cutters Unions in the large cities prevented the boxes of beef from being delivered to the retail markets. They were concerned about a great reduction in jobs if the boxed beef concept was accepted. After some difficult financial times, the IBP management finally got through Union controls and boxed beef was accepted as a new marketing concept for the industry. The boxed beef marketing style, along with many other new concepts for improving the efficiency and quality of the beef packing industry, allowed IBP to become one of the largest beef and pork processors in the United States in the 1980s and early 1990s.

­THE CHANGE TO ADDED-VALUE PRODUCTS In the 1990s, many of the traditional packing companies expanded from commodity products, such as boxed beef and pork, to value-added meat products; for example, ready-to-consume roasts, chops, deli products, taco meat, pizza toppings, and hors d’oeuvres. IBP, Hormel Foods, Oscar Mayer, and Cargill are examples of the traditional packing companies that expanded into premium, added-value food products. Some of the expansion was by the purchase of established food companies that already had outstanding markets. This was another major change in the historical development of the meat industry. The new added-value concept was expanded to “ready-to-serve” meat and food products that included complete dinners that could be heated in a microwave oven for a very convenient way to serve a family meal (Fig. 1.13).

­Branded fresh beef products

FIG. 1.13 An example of added-value meat products.

­BRANDED FRESH BEEF PRODUCTS Branded beef concepts were started in the 1970s by purebred beef cattle associations to promote beef at retail stores and high-quality restaurants in the United States. The most successful of the branded beef programs was Certified Angus Beef (Fig. 1.14). This program was established and supported by the cattlemen producing Angus cattle. The program established a new concept for marketing high-quality beef in the United States and in international markets by promoting Angus beef with a high degree of marbling. This program resulted in another important marketing achievement in the historical development of the meat industry as it was started and is still under the management of cattlemen associated with the Angus breed. In the 1990s, certified Angus beef became very popular. In order to meet the great demand for Angus beef, the American Angus Association needed to establish new concepts for selection of Angus cattle that had a high degree of marbling (intramuscular fat) in the meat. The selection program included the use of growth and development and body composition principles that will be discussed in several chapters of this book.

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FIG. 1.14 An example of certified Angus beef in the retail market. Courtesy of the Certified Angus Beef brand.

­MERGERS IN THE MEAT INDUSTRY In the early years of the 21st century, major mergers started to occur between the red meat industry and the poultry industry. The largest poultry company, Tyson, purchased one of the largest beef and pork processors, IBP. All of the IBP companies became part of the Tyson Company. Tyson became the largest producer of meat and meat products in the United States. The Smithfield Company also expanded significantly in the 1990s and the early years of the 21st century with the purchase of other major meat processing and packing companies. Smithfield Food is ranked number five and Tyson Foods is ranked number one in sales. JBS-USA Holding Inc. is second, Cargill Meat Solutions is third, Sysco Corp. is fourth, Con Agra Foods Inc. is fifth, and Hormel Foods is ranked sixth. The meat industry transformed from a low-technology industry in the early years of its existence to a quality industry in the 21st century through the application of good science and modern technology. Therefore the meat industry today is a supplier of quality protein foods to the world. The quality protein foods are a result of the livestock industry working with the meat industry to provide a nutritious meat source to consumers around the world. This book provides a science base of information that can be used in the livestock and meat industry and thereby result in the production of quality meat and meat products for the 21st century.

­SUMMARY The relationship between the genetic regulation of animal growth and development and body composition is high. These relationships have changed as pigs, cattle, and sheep were domesticated in different parts of the world, starting approximately

­Questions for study and discussion topics

6000–10,000 years ago. Cattle were domesticated in the Indian subcontinent and pigs in China and Europe (the Alps region and the Baltic Sea region). It is thought that sheep were first domesticated in what is now known as Iraq in 9000 BC. As the animals were domesticated over the years, their growth and body composition patterns were altered to meet the needs for the individuals who were responsible for the domestication. That is why there is so much genetic diversity among domestic animals. Domestic animals have had special relationships with man for thousands of years. Some relationships are for companionship, some are for religions, such as the Buddhist and Hindu religions, and some were for field work and transportation. Domestic animals also contributed to the improvement of human health around the world. For example, the pig contributed to a source of insulin for people with diabetes. There is an interesting historical relationship between the livestock industry and the meat industry. The meat industry started with farmers slaughtering and packing pork, beef, and lamb for the meat markets in the colonial years of US history. The next phase was the establishment of the large industrial companies, such as Armor, Swift, and Morris, that were associated with the Stockyards for a source of animals. The next phase was a movement of the meat companies to the source of the animals, rural America. The current structure of the meat industry has resulted in an “added-value” industry by mergers with food companies and the development of new, high technology produced meat products. New marketing concepts were promoted with much success, such as the Angus Certified Beef Program. Over the last 200 years, the meat industry has transformed from a low-technology industry to a high-technology supplier of quality protein foods for the US consumer and for consumers around the world.

­QUESTIONS FOR STUDY AND DISCUSSION TOPICS 1. Who was the first individual meat packer in the United States? 2. How did domestication of animals influence the growth and development pattern of cattle, pigs, and sheep? 3. Give an example of the importance between the domestication of animals and their impact on human health? 4. Who was Robert Bakewell and what did he contribute to the early development of beef cattle breeds? 5. When was the pig domesticated and in what regions of the world? 6. Describe the marketing concepts available to farmers for selling live cattle and pigs in the Midwest between 1850 and the 1950s. 7. Describe the most significant impacts the Iowa Beef Processors (IBP) had on the beef industry. 8. Provide an example of a successful marketing program for selling “branded” fresh beef. 9. Compare the meat industry in the 1850s to the meat industry in the 21st century.

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CHAPTER

Prenatal growth and its relationship to carcass and meat quality traits

2

­INTRODUCTION The prenatal period is a time of rapid relative growth and is a time during which the organism doubles in size at an ever decreasing rate. This is a period of remarkable transformation from a fertilized ovum to an organism having fully defined muscles, organs, and nervous system at birth. Although more maturation of these structures will take place during postnatal growth, the key events of organization and differentiation occur during the prenatal phase of growth. Prenatal growth may be divided into three periods: ovum, embryonic, and fetal to help organize the discussion of prenatal events.

­OVUM PERIOD The ovum period starts with fertilization and restoration of the complete number of chromosomes, with one chromosome of each pair of chromosomes being derived from each parent. Initially, cell division occurs within the confines of the zona pellucida, the membrane originally covering the ovum and penetrated by the sperm cell. Cell division continues in this confined space through the morula and early blastocyst stages, so there is a corresponding decrease in cell size or compaction of cells during the ovum period (Fig. 2.1). The morula stage is defined as the stage of development during which the dividing cell mass has 20–30 cells and resembles a mulberry, hence the term morula. It is at the morula stage that fertilized ova are most suitable for transfer to surrogate females, a practice widely used in the dairy and beef industries to expand the genetic impact of superior bulls and cows. The process is termed embryo transfer although the developing organism has yet to reach the embryonic stage of development, and it is done successfully in other species as well. Although cattle typically produce only one ovum at a time, they can be induced to produce 10–20 ova at once by treatment with reproductive hormones. After breeding, the resulting fertilized ova are allowed to develop naturally to the morula stage (d 7 of development) and are then transferred to recipient females who have had their reproductive cycles synchronized with that of the donor female. In the event that too many fertilized ova have been collected for immediate transfer, the excess ova may be frozen and later transferred to recipient females. The process has been done without surgical intervention in cattle for many years and similar procedures are being developed for other species. However, the The Science of Animal Growth and Meat Technology. https://doi.org/10.1016/B978-0-12-815277-5.00002-0 © 2019 Elsevier Inc. All rights reserved.

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CHAPTER 2  Prenatal growth

FIG. 2.1 Cellular organization during early embryonic development.

technology to freeze and thereby preserve fertilized ova varies among species in that the technique is more successful for cattle than for other farm animals. The ovum period is a period of hyperplasia (an increase in cell number) and is also a time of morphogenesis, the process whereby cells begin to become compacted within the morula to form blastomeres or cells that will develop into specific tissues depending on their location within the blastocyst, a hollow, ball-shaped structure with cells lining the zona pellucida. The inner cell mass will become the embryo, and the outer cells lining the zona pellucida are the trophoblast which will become the embryonic membranes, including the placenta, amnion, and chorion. Ultimately, the zona pellucida ruptures, resulting in hatching of the blastocyst which then takes on a more elongated, filamentous shape composed of the tissue disk of the inner cell mass and the developing membranes. This marks the end of the ovum period and start of the embryonic period.

­EMBRYONIC PERIOD The embryonic stage of development is characterized by rapid cell division, including the processes of cell determination and differentiation. Cell determination is

­Embryonic period

d­ efined as when cells become committed to a specific developmental pathway but are not yet cells of that particular type. These cells destined to become particular tissues migrate to specific regions of the embryo where they undergo further transformation and become differentiated into primitive tissues such as muscle, connective tissue, or organs. Differentiation is the transformation of a precursor cell into a specific cell type. By approximately one-third of the gestation period, the embryo has undergone a dramatic transformation from undifferentiated cells to an organism distinctly resembling the fetus at birth. There is limited increase in cell size or hypertrophy during the embryonic period, and the first noticeable structure to form is the primitive streak, a thin line in the tissue disk of the hatching blastocyst creating the longitudinal axis along which the bilateral symmetry of the organism is defined. The innermost cell layer of the inner cell mass undergoes cell division and ultimately forms three distinct germ layers, the endoderm, mesoderm, and ectoderm, and the tissues of the body will form from each layer. The three cell layers in this elongated disk proliferate and fold inward, creating a cylindrical structure that is thicker on one side. This process is termed gastrulation. The next distinct structure formed is the notochord, a thick line of cells parallel and interior to the primitive groove. The notochord ultimately is the structure along which the axial or central skeleton is formed. Cells of the ectoderm adjacent to the notochord thicken along each side of the central axis, forming the neural groove, and ultimately fold together, forming the neural tube which becomes the spinal cord and the brain. Other cells of the ectoderm form the sensory nervous system; mammary glands; sweat glands; and epidermal layer of the skin, hair, and hooves. The middle layer of cells continues to evolve into the somites, buds of tissue seen opposite each other along the axis of the developing embryo (Fig. 2.2). The pairs of somites form first near the developing head. The last pair to form is toward the tail end of the embryo. The number of pairs of somites present in the developing embryo is an accurate indicator of the age of the embryo. The somites differentiate into sclerotomes, which form the skeleton; myotomes, which form the skeletal muscles; and dermatomes, which form the dermis of the skin. Sclerotomes are located adjacent to the neural tube and in the medial portion of the somites. These cells produce the axial or central skeleton of the embryo. Myotomes evolve from the dermatomes in that the outermost (lateral) cells of the dermatomes become the dermis and the inner cells become the myotomes and ultimately the muscles of the body. Limbs of the body develop from limb buds, somatic cells that become specialized in their structure and control to the extent that precartilage mesenchyme cells begin to accumulate under the dermis and adjacent to where the limb should form. Cells in the ectoderm thicken and form a point to which mesodermal cells migrate and growth factors are produced. The skeleton, connective tissues, and blood vessels of the limb form from lateral plate mesodermal cells, and myotome cells from somite mesoderm form the muscles. Development of the limb occurs in a proximal to distal manner, with the most immature portion of the limb at the end of the developing limb. The study of cellular organization and differentiation associated with limb formation has received intensive study, and many detailed mechanisms related to the expression of growth factors regulating these developing tissues continue to be described.

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CHAPTER 2  Prenatal growth

Yolk sac Edge of amnion Somites

Neural folds

Neurenteric canal

FIG. 2.2 Early development of a human embryo showing the appearance of pairs of somites.

The mesoderm is also the origin of tissues of the circulatory system, including the heart, arteries, capillaries, veins, blood, lymphatic vessels, and lymph. In addition, the mesoderm gives rise to some tissues of the digestive system, respiratory system, and urinary system, including the kidney, ureter, and urethra. The inner layer of cells of the inner cell mass forms the endoderm which becomes the digestive tract, including the esophagus, pharynx and base of the tongue, liver, pancreas, lungs, and bladder. The alimentary canal formed from the primitive gut is continuous with the exterior of the body and is lined with a layer of epithelial cells of various types.

­MYOGENESIS Skeletal muscles originate from mesodermal cells of the somites. The muscles of the back are from the epaxial myotome (near the neural tube) whereas muscles of the ribcage and limbs are formed from the hypaxial myotome (the area most distant from the neural tube). In each instance, muscles do not simply appear but are the result of a carefully orchestrated process involving the interaction of many growth factors and regulatory genes. The process whereby cells from the myotome become myoblasts is termed determination or being committed to the pathway of becoming a

­Embryonic period

myoblast. Myoblasts have a single nucleus, continue to divide, and do not resemble muscle cells in that they do not contain contractile proteins. After many cycles of replication, myoblasts may stop dividing and undergo the process of differentiation into myocytes, whereby they organize themselves with each other and fuse to form multinucleated primary muscle fibers or multinucleated secondary muscle fibers, or they may remain as undifferentiated myoblasts, termed satellite cells. Primary muscle fibers appear first and provide a framework along which smaller, secondary muscle fibers will form. The number of primary muscle fibers appears to be determined by genetics, whereas the number of secondary muscle fibers formed may be influenced by nutrition and other environmental factors. Myocytes fuse with each other, resulting in a tube-like multinucleated cell with contractile proteins forming around the nuclei and along the axis of the cell. This structure is termed a myotube (Fig. 2.3) and becomes a primary muscle fiber. As more contractile proteins are synthesized and the contractile proteins become more organized into contractile units, termed myofibrils, the nuclei are forced to the outer edge of the cells and remain on the periphery of the elongated, tapered muscle cells (Fig. 2.4). Muscle cells continue to increase in number through the embryonic phase and through much of the fetal stage of development. The early embryonic period is a critical time for development, and environmental factors such as severe heat stress of the dam can result in embryonic mortality. For example, sows and ewes exposed to temperatures of 95°F during days 10–16 of pregnancy frequently suffer loss of developing embryos. Hence, producers make a concerted effort to provide relief from heat stress to the breeding herd during this critical time. Likewise, maternal recognition of pregnancy occurs due to changes in

FIG. 2.3 A photomicrograph of the myotube stage of muscle cell development showing contractile proteins at the edges and nuclei in the center of the myotube. Courtesy of H.J. Swatland, University of Guelph.

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CHAPTER 2  Prenatal growth

FIG. 2.4 A photomicrograph of a tapered end of a more mature muscle cell showing the striated pattern of the organized contractile proteins and multiple nuclei on the periphery of the cell. Courtesy of H.J. Swatland, University of Guelph.

hormone concentrations and ratios and results in a prioritization of nutrient use by the dam to support the developing embryo(s). Nutrient transfer to the developing embryo is by simple diffusion from secretions of the oviduct during the ovum stage and the uterus in the early embryonic stage of development. Although the developing embryo consists more of membranes than tissue in its early stage after hatching from the blastocyst, it is obvious that diffusion cannot support the transfer of nutrients as the embryo develops. Hence, in mammals, fetal membranes develop to provide protection to the embryo as well as a mechanism whereby blood vessels from the developing embryo exist in close apposition to blood vessels in the uterus, allowing exchange of nutrients. The type of placental attachment varies among species of farm animals, but each developing embryo develops its own set of fetal membranes and placenta, regardless of the number of embryos developing in the uterus. Therefore the space available for each developing embryo can influence the amount of nutrients that can be transferred from the dam. In fact, piglets born in large litters frequently have lesser birth weights than those born in smaller litters. Likewise, nutrient restriction due to problems associated with proper development of the placenta can result in restricted growth of piglets during the fetal stage of development and birth of what are commonly called runt pigs. Regardless of efforts to provide extra nutrients to runt pigs during postnatal growth, these animals continue to grow more slowly than littermates of normal birth weight and fail to achieve a mature size equal to that of littermates (Table 2.1). Typically, runt pigs have

Table 2.1  Carcass composition of normal barrows and littermate runt pigs at 240 pounds Item

Normal barrows

Runts

Birth weight (lb) Age at slaughter (days) Fat depth (in.) Loin eye area (in.2) Carcass % muscle Carcass % fat Carcass % bone

3.5 169 1.83 4.73 48.2 37.8 13.1

1.8 188 1.90 3.74 45.0 41.0 13.2

­Embryonic period

birth weights approximately two-thirds less than their littermates, smaller vital organs, fewer skeletal muscle cells, more carcass fat, and an inferior feed-to-gain ratio. Efforts to increase muscle mass through improved nutrition to the dam have yielded mixed results, in that optimum nutrition of the dam results in optimum expression of the genetic potential for growth of the fetus. Providing excess nutrients to the dam late in gestation results in storage of excess body fat in the dam, which can be particularly troublesome for sows because excess body fat is frequently deposited in the birth canal, making parturition more difficult. Conversely, restriction of nutrients to the dam during gestation often results in reduced birth weight, but the dam will sacrifice nutrient stores, including muscle mass, to help ensure survival of the fetus. However, providing an improved plane of nutrition during days 20–50 of gestation, or just prior to the time of muscle fiber hyperplasia, has resulted in improved postnatal growth of pigs.

­CONNECTIVE TISSUE For our discussion of animal growth and development, it is important to discuss connective tissue of the body given that both bone and adipose tissue are actually specialized forms of connective tissue. Although connective tissue is usually thought of as being tendons, ligaments, and cartilage, connective tissue is actually the extracellular matrix of the body and provides structure and support for the body as well as a means of attachment of bones and muscles to each other. As the name implies, the extracellular matrix is outside of cells, but the proteins and carbohydrate-containing proteins known as glycoproteins are produced by adjacent cells. Tendons provide attachment points between muscles and bones and are composed of collagen, a tough, strong complex of many protein fibers. There are many different types of collagen in the body, and discussion of their individual properties is left for other books. Tendons must be strong to transfer the mechanical energy created by muscles. Ligaments attach bones to other bones and also contain collagen as well as another type of connective tissue fiber, elastin. Elastin, as its name implies, is a somewhat elastic complex of protein fibers and allows the connections between bones to stretch slightly. A third type of connective tissue fiber is reticulin, a connective tissue protein composed of collagen but is a thin network of highly branched fibers joining adjacent types of connective tissues.

­BONE The process of osteogenesis or bone formation takes place during both prenatal and postnatal growth. Most bones have regions of hard, dense bone or softer, spongy bone. Hard, dense bone is termed cortical bone and comprises about 80% of the bone mass. Spongy, trabecular bone makes up the remaining 20% of the overall bone mass, but because spongy bone has a much more porous structure, it has approximately 10 times the total surface area of cortical bone. Hence, spongy bone is much more active metabolically.

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CHAPTER 2  Prenatal growth

During prenatal development, both trabecular or spongy bone and cortical bone are formed by aggregation of mesenchyme cells of the sclerotome and their subsequent differentiation into chondrocytes that produce collagen and bone matrix in a connective tissue network. Osteoblasts are bone-forming cells that are produced by chondrocytes and are responsible for deposition of minerals (primarily calcium, phosphorus, and magnesium) into the matrix. New collagen and bone matrix is formed adjacent to the previous layers of collagen in a region supplied with blood vessels and nerves. Osteoblasts trapped in the bone matrix become osteocytes, which are relatively inactive cells. Prenatal development of the long bones of the appendicular skeleton is characterized by the aggregation of mesenchymal cells and differentiation of these cells to chondrocytes. The rudimentary structure of the bone is formed as hyaline cartilage, and an outer layer of connective tissue forms the perichondrium that surrounds the cartilage-like tissue. A central region of chondrocytes is established, and collagen in the center of the hyaline model of the bone is converted to spongy bone in a primary zone of ossification. Another zone of ossification or mineralization is established adjacent to the inner surface of the perichondrium or outer connective tissue surrounding the bone, thus forming a collar of more dense bone around the primary center of ossification. Osteoclasts begin removing spongy bone in the center of the bone, creating a bone marrow cavity, as the primary zone of ossification proceeds from the center of the bone toward each end of the bone. Additional cartilage is synthesized at the ends of the developing bone, and a secondary zone of ossification is established within the ends of the bone. Significant mineralization of the bones has occurred by the time of birth, with a high rate of cartilage synthesis continuing to occur at the ends of the bones to support continued bone growth. Prenatal development of bone requires significant deposition of minerals, and supplementation of the diet of the dam with adequate calcium, phosphorous, and vitamins is an important management priority.

­ADIPOSE TISSUE As mentioned earlier, adipose tissue is actually a specialized form of connective tissue. Adipose tissue provides shape but not structure for an animal. That is, adipose tissue does not provide structural stability or strength to an animal, but it does provide a storage area of energy for the newborn animal as well as later in postnatal life. In addition, adipose tissue provides cushioning and protection in that it is found between and within muscles and around organs. A gross examination of adipose tissue reveals a whitish color and an extensive amount of connective tissue present. Microscopic examination reveals adipose tissue is comprised of connective tissue linking many spherical cells surrounded by a thin layer of cytoplasm. In fact, these adipose cells are filled with a single mass of lipid and may increase in size by as much as 10 times, but this high degree of growth and lipid accumulation normally occurs only during postnatal growth. Most adipose tissue described previously is termed white adipose tissue, based on its relatively white appearance. However, brown adipose tissue also exists and

­Fetal period

is usually found in immature animals rather than in mature farm animals. Brown adipose tissue is darker in color than white adipose tissue due to a higher number of mitochondria per cell. Brown adipose tissue is also composed of a number of smaller lipid droplets in the cytoplasm, and the nucleus is located more centrally than in white adipose tissue cells. The high number of mitochondria and the richer supply of blood vessels allow brown adipose tissue to oxidize stored lipids as a means of generating heat, a process of vital importance to newborn animals. Adipose tissue cells originate from mesenchyme cells and undergo hyperplasia as preadipocytes located in a loose matrix of reticular connective tissue. Prior to differentiation from preadipocytes to adipocytes, the cells lose the ability to divide. The differentiated adipocytes then begin to accumulate the biochemical systems necessary to support lipid metabolism. Adipocytes are distinguished by the presence of small lipid droplets within the cytoplasm and the cytoplasm is forced to the periphery of the cell as lipid accumulates. The process of differentiation is under genetic control, and genes determine the characteristics of adipose tissue cells in various parts of the body. For instance, lipid stored in the perirenal region of the body contains fatty acids that are more saturated than lipid stored in the subcutaneous regions.

­FETAL PERIOD The fetal period is characterized by further development of tissues with a dramatic increase in size of the developing fetus and generally represents the final 75% of the gestation period. It is during this period that organs become functional and the animal acquires the physiological systems and controls to allow survival after birth. Bones, muscles, and connective tissues mature adequately to allow the animal to support itself and to be mobile. Muscle fiber numbers increase by the process of hyperplasia and muscle fibers group into muscle bundles. During the last one-third of the prenatal period, muscle fibers increase in size or hypertrophy, and the developing muscles fibers grow in length by the addition of complete contractile units at the ends of existing myofibrils. The number of muscle fibers becomes fixed at or near the time of birth in most species. For instance, the number of muscle fibers increases little after 90 days of gestation in the pig, marking an end to the process of muscle hyperplasia. Some cattle display the genetic condition described as double muscling, which is a misnomer because there is no increase in the number of muscles in the carcass. There is, however, a distinct increase in the number of muscle fibers per muscle by the time of birth. Hence, the extreme muscling of such calves is readily apparent at birth. Muscle hypertrophy is also noted in some swine, particularly those of the Pietrain breed (Fig. 2.5) as well as in some sheep. The extreme muscling in swine is present at birth, but in sheep, the extreme muscle growth begins a few weeks after birth. Again, each instance is due to extreme muscle hypertrophy, not hyperplasia, and there is no increase in the actual number of muscles in the carcass.

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CHAPTER 2  Prenatal growth

FIG. 2.5 Extremely heavily muscled Pietrain pigs.

­SUMMARY The time of prenatal development has been divided into three stages: ovum, embryonic, and fetal stages. The ovum stage lasts from conception until hatching of the blastocyst from the zona pellucida. The embryonic stage involves the key process of differentiation from the three germ layers of the inner cell mass of the blastocyst (endoderm, mesoderm, and ectoderm) to formation of the tissues of the organs, muscles, skeleton, and skin. The fetal stage is the time of further growth of the fetus to parturition. The endoderm becomes the lungs, liver, pancreas, and esophagus and the lining of the stomach, intestines, and colon. The mesoderm becomes the muscles, bones, and other connective tissues; heart and circulatory system; and kidneys. Myoblasts fuse together to form multinucleated myotubes and subsequent primary muscle fibers or fuse to form secondary muscle fibers adjacent to primary muscle fibers. As contractile proteins are synthesized, nuclei are forced to the periphery of the cell. The number of muscle cells is complete by the time of birth, and further increase in muscle mass is by hypertrophy. Bones are formed from connective tissue chondrocytes derived from sclerotome cells of somites. Adipose tissue also originates from connective tissue and is essentially a collection of lipid-containing cells suspended in a connective tissue network. The ectoderm becomes the brain and spinal cord, skin, and hair.

­QUESTIONS FOR STUDY AND DISCUSSION TOPICS 1. Name the three stages of prenatal development. 2. Name the three germ layers that develop in the inner cell mass.

­Questions for study and discussion topics

3. Name examples of different tissues that are derived from cells of the sclerotome, myotome, and dermatome. 4. What is an undifferentiated muscle cell? 5. Bone and adipose tissue are both examples of what kind of tissue? 6. What is the name of the process describing bone formation? 7. Define hypertrophy and hyperplasia. If exercise increases muscle mass, which of these processes is responsible and why?

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CHAPTER

Bone growth and development with relationships to live animal and carcass evaluation

3

­INTRODUCTION The skeleton provides structural support for the body and is the organizational foundation upon and around which the muscles and organs are ultimately organized. Hence, bones assist in overall movement or support by providing a mechanical means to transfer force from muscle contraction. Bones also provide protection to sensitive organs such as the brain and the organs in the thoracic cavity. Bone marrow is a site of red blood cell production, and bone is also a reservoir for storage of minerals such as calcium and phosphorus. Therefore bone is much more than an inactive structure to which muscles are attached. Skeletons of our domestic animals are each unique in shape and form. For instance, the skeleton of a pig is readily discernible from that of a calf, sheep, or horse, even if the skeletons of each are adjusted for differences in scale or size. It is therefore important for us to discuss the types and structure of bone comprising the skeleton, how bones grow and undergo remodeling during growth, what happens when bones mature, and how bones undergo repair in times of injury. An understanding of the principles involved in bone growth and metabolism will help us better understand how animals grow and the various changes that take place as the animal reaches maturity. Bone is composed of an organic matrix that provides flexibility and strength, like the network of steel rods encased in the concrete foundation and structure of buildings and bridges. Approximately 30% of bone consists of this matrix, and the matrix is composed of collagen fibers and a component called ground substance, a mixture of proteoglycans and glycoproteins, and bone cells (Table 3.1). The remaining 70% of bone is composed of minerals, primarily inorganic salts of hydroxyapatites and calcium phosphate. These components are deposited in the connective tissue matrix to provide rigidity and strength. The mineral component of bone by itself would be brittle and subject to breakage. Likewise, the connective tissue matrix by itself would be flexible and unable to withstand forces exerted by muscles. However, the mineral-impregnated matrix is very strong and has the ability to remodel itself in response to changing loads as an animal grows.

The Science of Animal Growth and Meat Technology. https://doi.org/10.1016/B978-0-12-815277-5.00003-2 © 2019 Elsevier Inc. All rights reserved.

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CHAPTER 3  Bone growth and development

Table 3.1  Approximate composition of bone Fresh bone

%

Water Ash Protein Fat

45 25 20 10

Bone ash

%

Calcium Phosphorus Magnesium

36 17